한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권6호
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- Pages.1313-1318
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- 2000
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- 0367-6293(pISSN)
전통 고추장의 레올로지 특성
Rheological Properties of Traditional kochujang
- Kim, Youn-Chung (Department of Food Science and Technology, Dongguk University) ;
-
Yoo, Byoung-Seung
(Department of Food Science and Technology, Dongguk University)
- 발행 : 2000.12.30
초록
총고형분 함량